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Pumpkin Palooza Recipe of the Day: Pumpkin Cranberry Bread

17 Nov

Done….

Originally posted on November 14, 2011

The recipe I’m sharing today is one of my favorite Thanksgiving recipes. Each year this is what we have for breakfast on Thanksgiving morning, and we grill it, which is superb! The kids all watch the Macy’s Thanksgiving Parade while they eat their grilled bread. I also usually make mini loaves of this to give the individual teachers as a gift, as well as two loaves to put in the faculty rooms at the kids’ school and my husband’s school as a thank you to everyone. Last year I think I tripled the recipe, if I remember correctly and had to mix it in a huge stock pot. Not sure what my plan of attack will be this year, but I have already stocked up on my cranberries and my pumpkin!

Enjoy!

PUMPKIN CRANBERRY BREAD

INGREDIENTS

2 cups pumpkin puree (1 can of One Pie Pumpkin = 2 cups)
2 cups granulated sugar
1/2 cup water
4 eggs, large
1/2 cup Canola or Vegetable oil
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
12 ounce package of fresh or frozen cranberries

DIRECTIONS:

Preheat oven to 350 degrees. Grease loaf pan(s). You can either use two large loaf pans or 3 mini loaf pans.

Beat together pumpkin, sugar, water, eggs and oil.

Sift in remaining ingredients except cranberries. Mix just until smooth.

Gently fold in cranberries.

Pour into loaf pan(s) and spread evenly.

Bake in the center of oven for 60 – 70 minutes for large loaves, less time (40-50 minutes) for smaller loaves or until toothpick or cake tester comes out clean. Do not overbake or bread will be dry.

Cool in pan on a rack for 10 – 15 minutes. Turn bread(s) out onto rack and finish cooling.

Bread may be made in advance, covered and chilled for up to four days.(When I make two loaves for us I often save one to eat and keep one to freeze to eat at a later date.)

What’s for Dinner Wednesday: Two weeks of meals

12 Nov
Ready for another two weeks of dinners?

Ready for another two weeks of dinners?

It’s been a little while since I’ve posted our two weeks of meals menu, and I always get great feedback from readers when I do. Therefore, I’m sharing our current menu plan with you today. Hopefully it will provide you with some dinner ideas and inspiration.

If you’re a new reader, this is how we generally try to plan out our grocery shopping every two weeks on pay day. We create a two week menu and try to stick as closely as we can to it. It almost never stays 100% on track, so we almost always have some carryover for the next two weeks of meals.

We have found that this is the best way for us to stick to a budget and to always have a (relatively) healthy, homemade meal for our family to eat together every night. It doesn’t always work out perfectly, but it’s better for us than not planning at all.

Week 1:

Sunday: Corned beef, cabbage, potatoes, carrots

Monday: Tacos  *This lends itself well to taco salad or seven layer dip with chips for lunches the next day. This time around it was the dip, last time we had them, I did taco salads.

Tuesday: Lasagna

Wednesday: Pork chops and applesauce (homemade)

Thursday: Choice of hot dogs, hamburgers or chicken burgers

Friday: Pot luck dinner at Girl Scouts

Saturday: BBQ Ribs

Week 2:

Sunday: Dinner at friends’

Monday: Shepherd’s Pie (this was a ‘cook once, eat twice’ extra Shepherd’s Pie frozen from a previous month)

Tuesday: American Chopped Suey pasta bake

Wednesday: Lemon Basil Meatballs and egg noodles (this is from the make ahead meals Pampered Chef party that I attended in September)

Thursday: Dinner out, Girl Scouts are touring a local eatery, so we’ll be eating there afterwards

Friday: Pizza

Fun Friday: Weelicious Pumpkin muffins with cream cheese frosting

7 Nov
We needed a Fun Friday snack. It was only Wednesday, but we needed it.

We needed a Fun Friday snack. It was only Wednesday, but we needed it.

We’re having an awfully rough semester. Since August 26, we’ve been hit with “flu-like” viruses, pneumonia, sinus infections and bronchitis. We’ve had ambulance rides, hospital visits, doctor visits and prescriptions galore. My husband had two weeks of jury duty. I think I visited my local CVS at least 25 times in October alone, and I’m not really even exaggerating. We get a $5 reward every time we fill ten prescriptions there. We have three people (the maximum allowed) registered for the reward program and I think I’ve earned $15. Throughout all of it, I’ve been fighting something upper respiratory, myself and I can’t really say I’m coming out the winner in this fight, either.

It’s only November 7.

It’s been a long couple of months, with trying to still stay on top of work, school, birthdays, holidays, food drives and all the other daily “stuff,” but we’re surviving. We’re getting through it and trying to keep all our chins facing in the upward direction. We’ve had plenty of bright spots mixed in throughout the rough spots and we try to make those our focus. We have wonderful friends and family who check in daily, weekly, and more. We know of people who are worse off than we are. Things could be much worse.

Even still, some days we need a little bit of help.

Enter the delicious pumpkin muffins with cream cheese frosting from Weelicious.

I have been getting the Weelicious emails in my inbox for a couple of years now. My wee little ones are not so wee or so little any longer, but I find that her recipes are great for all ages.

Because we needed even more help seeing the bright spots on this particular day that I tried these, I made them into Pumpkin Chocolate Chip Muffins with cream cheese frosting, because chocolate chips make everything seem better.

And they did.

It leads though, to our previous conversation: are they a muffin or a cupcake?

I put in chocolate chips, so that might mean cupcake. If they were just pumpkin, that could mean muffin for sure. But with chocolate chips AND frosting for those who chose to use it, it might be a cupcake.

Honestly, with the week we have been having, I didn’t care.

Pumpkin-chocolate chip-frosting-muffin-cupcake.

They were our after-school snack, late night snack, breakfast and lunch.

Whatever they were, they were delicious. Weelicious did not disappoint. She never does.

Here is her recipe, so that when you’re in need of a pick-me-up you can give them a try. We loved them!

If you love them too, you might want to sign up for the Weelicious emails as well.

WEELICIOUS PUMPKIN MUFFINS WITH CREAM CHEESE FROSTING

Ingredients

  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon pumpkin pie spice
  • 6 tablespoons unsalted butter, melted (I used “I Can’t Believe It’s Not Butter to suit our dietary needs.)
  • 3/4 cup brown sugar, packed
  • 1 cup pumpkin puree
  • 1 large egg
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • cream cheese icing:
  • 4 ounces cream cheese, softened (I used 1/3 fat cream cheese to suit our dietary needs.)
  • 4 tablespoons unsalted butter, softened
  • 1 cup confectioner’s sugar
  • 1 teaspoon vanilla extract

Preparation

  1. 1. Preheat oven to 400 degrees.
  2. 2. Place the first 5 ingredients in a bowl and whisk to combine.
  3. 3. In a separate bowl whisk the remaining ingredients.
  4. 4. Add the dry ingredients into the wet and whisk until just combined. *This is where I added in about a cup of chocolate chips.*
  5. 5. Pour into greased muffins cups 3/4 full.
  6. 6. Bake for 20 minutes.
  7. 7. To make the frosting, combine all ingredients and beat for 1-2 minutes, until fluffy
  8. 8 . Cool, frost and serve.

 

What’s for Dinner Wednesday: Soup for everyone

5 Nov
Three soups that are quick, easy and can all be done simultaneously.

Three soups that are quick, easy and can all be done simultaneously.

Earlier in the school year I did quite a bit of food preparation ahead of time, making and freezing foods for future use. One thing I’d wanted to do but hadn’t had time to do, was make and freeze some soup.

Recently when I had one child home sick for an extended amount of time, I had an afternoon where I’d have a couple of hours to make some soup. The only question was, what kind of soup? Everyone has a favorite. I love cream of broccoli and creamy cauliflower soup, as does my oldest daughter, who happened to be the one home sick. But, my other daughters and my husband, they love the cream of tomato soup that I’ve been making lately and my middle daughter in particular had been asking for it quite often.

When I thought about the recipes though, they were all pretty similar. Other than the actual vegetable for each soup, namely broccoli, cauliflower and tomato, the base ingredients and instructions were all pretty similar: onion and chicken broth. The tomato soup had a few extra spices thrown in, and the broccoli soup had celery added in and some milk and flour at the end, but ultimately I realized that I could actually make all three at the same time, almost like an assembly line: cut up all the onion, divide it into the soup pots, cut up each veggie and add them in, and then simmer. If any additional steps or ingredients were needed, it wasn’t all that hard to do. Nothing was complicated, expensive or time-consuming. In an hour I’d be done. The tomato soup has an option to put in tortellini and shrimp at the end, but this time around I was doing it without those last two ingredients mostly because that is what had been requested.

Just like that...three soups, done and everyone's taste buds were happy!!

Just like that…three soups, done and everyone’s taste buds were happy!!

Although I cried a lot of tears cutting up all those onions, overall it was a great experiment and all went off as planned. I had enough soup for whoever wanted whatever kind they wanted over the next couple of days, and then using quart-sized bags, I froze the rest. We already had a cold, rainy Sunday afternoon where a few of us had soup for lunch from the freezer, and there’s still more for whenever we need it, whether it’s for an after school snack, a lunch or a dinner where someone doesn’t like what’s on the regular night’s menu.

Since these soups have already been featured on my blog, I’m putting the links below so that you can refer to them if you’d like to make any or all of them for yourself. The weather here is starting to cool down and it will be nice to have some soups for the upcoming chilly days and nights ahead!

Here are the links for you.

If you’d like to make the Cream of Broccoli Soup, click here.

If you’d like to make the Creamy Cauliflower Soup, click here.

If you’d like to make the Creamy Tomato Soup, click here.

Enjoy!

What’s for Dinner Wednesday: Baked Sweet and Sour Chicken from Six Sisters’ Stuff

22 Oct
Definitely, definitely a keeper! Thanks Six Sisters Stuff!

Definitely, definitely a keeper! Thanks Six Sisters’ Stuff!

We eat a lot of chicken. It’s a meat most of the five of us enjoy, most of the time.

I’m being very diplomatic in that statement, because not everyone likes all of it all the time.

That said, I’m constantly on the lookout for some variety in our chicken recipes. We do breaded chicken, we do chicken with mushrooms, we bake it, we saute it, but I’m just always searching.

Recently I found a great one. It looked delicious and it did not disappoint. Almost all five of us loved it.

Almost.

There’s always one….

This recipe is from the blog Six Sisters’ Stuff, and I’m pretty sure I’ve made some of their other “Stuff” before, and shared it here. When I made this recipe, I knew for sure I had to share it here. It was amazing! The recipe is for baked sweet and sour chicken and in the description they said it was just like Chinese take out.

And it was.

I served it with a side of my Light Vegetable Fried Rice, to which I now always add a dash of sesame oil, and it was a perfect combination.

You’ll definitely want to give this recipe a try, and soon! It’s easy, there’s not a ton of ingredients, and it’s delicious.

Here’s the recipe exactly as it appears on Six Sisters’ Stuff, I did not change a thing, other than using chicken tenderloins instead of breasts.

Baked Sweet and Sour Chicken Recipe from Six Sisters’ Stuff
Ingredients:
Chicken:

3-4 boneless, skinless chicken breasts
Salt and pepper to taste
1 1/2 cup cornstarch
3 eggs, beaten
1/4 cup canola oil

Sweet and Sour Sauce:
1 cup granulated sugar
4 tablespoons ketchup
1/4 cup white vinegar
1/4 cup apple cider vinegar
1 tablespoon low sodium soy sauce
1 teaspoon garlic salt

Directions:
Preheat oven to 325 degrees.  Cut chicken breasts into bite-sized pieces and season with salt and pepper.  Place cornstarch and beaten eggs in separate bowls.  Dip chicken into cornstarch then coat in egg mixture.  Heat canola oil in a large skillet over medium-high heat and cook chicken until browned.  Place the chicken in a 9 x 13 greased baking dish.  In a medium sized mixing bowl, whisk together sugar, ketchup, vinegars, soy sauce and garlic salt.  Pour over chicken and bake for one hour.

What’s for Dinner Wednesday: Healthy Shrimp Scampi

15 Oct
This was a great alternative scampi recipe for our family!

This was a great alternative scampi recipe for our family!

I know I say it all the time, but I just love all the recipes that come across my Facebook page every day. I’ve gotten so many great ideas just by my daily scrolling. Today’s recipe is one such recipe.

The only down side is I can’t remember who shared it! I know it was on Facebook though and it says it was from the Prego & Mommy Facebook Page. That’s not a page I follow, so someone definitely shared it and it appeared in my feed.

The thing that appealed to me about this particular recipe for Shrimp Scampi was that it specifically stated that it did not use any butter. We have issues with butter here, and anything too buttery makes some of us sick. I substitute with “I Can’t Believe it’s Not Butter” pretty often, but when I saw that this recipe had no butter at all, I decided to give it a try.

I’m glad I did! It got thumbs up from all who tried it! I’d definitely make it again. The thing I liked about it too, was that you could make it as lemony as you wanted it to be (or not to be) by adding additional lemon at the end.

I followed the recipe just as it read, other than one change to the type of shrimp I used which is noted below, and I served it with wide egg noodles. Anyone who didn’t want the shrimp could have plain pasta if they so desired. There was just enough left at the end of the night that I could have it for lunch the next day, too! I love it when that happens.

Here’s the recipe just as I copied it:

Easy & Healthy Shrimp….No Butter (uses chicken broth, white wine, lemon juice)
Ingredients
4 tsp olive oil
1 1/4 pounds med raw shrimp, peeled and deveined (tails left on)  **I used a bag of frozen shrimp and I removed the tails before cooking.***
6-8 garlic cloves, minced
1/2 cup low sodium chicken broth
1/2 cup dry white wine
1/4 cup fresh lemon juice
1/4 cup + 1 T minced parsley
1/4 tsp salt
1/4 tsp freshly ground pepper
4 lemon wedges
Preparation
In a large nonstick skillet, heat the oil. Saute the shrimp until just pink, about 2-3 minutes. Add the garlic and cook stirring constantly, about 30 seconds. With a slotted spoon transfer the shrimp to a platter and keep them warm.
In the skillet, combine the broth, wine, lemon juice, 1/4 cup of the parsley, the salt and pepper; and bring it to a boil. Boil uncovered, until the sauce is reduced by half.
Spoon the sauce over the shrimp. Serve garnished with the lemon wedges and sprinkled with the remaining tablespoon of parsley. Enjoy!

What’s for Dinner Wednesday: Smoky BBQ Pork Tenderloin Sliders

8 Oct
This was an excellent Pampered Chef make ahead meal!

This was an excellent Pampered Chef make ahead meal!

You may have read some of my past two- week menu posts, where I mentioned having attended a recent Pampered Chef make ahead freezer meal “party” where we made up four or more meals for our freezer. I chose four meals from a pre-selected menu, but there were others who made ten! Today’s meals is one of the meals from that night. It was very easy to prep ahead, and very easy to cook the day of. It received all thumbs up reviews.

Pampered Chef recipes generally highlight some of their own ingredients, and this recipe is no different. The two needed PC ingredients are their Chef Smoky Barbecue Rub and their Garlic-Infused Canola Oil. When I participated in the freezer meal party, I was given a list of these types of items that would be ordered for me. I paid ahead of time for the items and when I walked in the door that night with the rest of the groceries I needed to prep the meals, I was handed a bag with my needed PC ingredients all ready to go. Any extras were mine to keep at the end.

When we arrived at the party, a station was set up for each of us with the recipes for our freezer meals. We prepped them right in the gallon ziploc bags we brought with us, double bagged them and put them right into our coolers. We came home with four (or ten) bags all labeled and ready to go with a list of cooking instructions, the full recipe and any other important information. It was fantastic.

Here is the recipe for the tenderloin sliders. I will note here that it calls for two pounds of meat but we only ended up needing one pound once it was cooked. We froze the cooked second portion for another night in the future. We’d just need another bag of the Hawaiian sweet rolls, which I found to be a teeny bit addicting! Those weren’t something I normally stock up on, but now I think I want to!

This meal was our dinner, we used it leftover for a few lunches and we froze a whole pound for another night, as I mentioned above. This was definitely a meal I’d prepare and freeze again!

Easy peasy, a meal all set to throw into my crock pot!

Easy peasy, a meal all set to throw into my crock pot!

SMOKY BBQ PORK TENDERLOIN SLIDERS (Pampered Chef, A Taste of Dinners Done freezer meal workshop)

Cook Time: Frozen in the crock pot 4-6 hrs. on low

Thawed in the Deep Covered Baker: Microwave on high 10-15 minutes.

INGREDIENTS

2 lbs. pork tenderloin

4T. Pampered Chef Smoky Barbeque Rub

1/8 cup Pampered Chef Garlic-Infused Canola Oil

1 yellow onion, wedged

Keep separate a 12-pack of Hawaiian Rolls. Freeze and thaw when ready to use.

 

 

 

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